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Instant Pot Chicken Curry

A quick and flavorful chicken curry made in the Instant Pot, perfect for busy weeknights and completely dairy-free.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 pounds boneless skinless chicken breasts Alternatively, use thighs for more flavor.
  • 7 ounces coconut milk Provides richness; any dairy-free milk will work, but coconut lends the best flavor.
  • 1 tablespoon mild curry powder You can easily swap in green or yellow curry powders.
  • 1 tablespoon low-sodium soy sauce Opt for tamari for a gluten-free version.
  • 1 tablespoon lime juice Fresh lime is key; lemon juice can work in a pinch.
  • 1 tablespoon coconut sugar Brown sugar is a fine substitute.
  • 1 small red chili Remove seeds for milder flavor or omit altogether.
  • 4 cloves garlic Feel free to use 1 teaspoon of garlic powder if needed.
  • 1 tablespoon ginger (grated) Powdered ginger can also substitute in a pinch.
  • 1 small onion Shallots can be a great substitute.
  • ¼ cup fresh cilantro Parsley can stand in if you're not a cilantro fan.
  • ¼ cup fresh basil Swap in dill or thyme if that's what you have on hand.
  • to taste cooked jasmine rice Any type of cooked rice or quinoa can be used.

Method
 

Instant Pot Instructions
  1. Preheat the Instant Pot by selecting the sauté function. Once hot, add a splash of oil and sauté the onions until translucent.
  2. Add the garlic and ginger, stirring for about a minute.
  3. Incorporate the chicken, curry powder, coconut sugar, chili, and soy sauce. Stir well to coat the chicken with the spices.
  4. Pour in the coconut milk and lime juice, ensuring the chicken is submerged.
  5. Seal the Instant Pot lid, set it to manual high pressure for 10 minutes, and let it naturally release for 5 minutes afterward. Quickly release any remaining pressure.
  6. Stir in fresh cilantro and basil before serving over jasmine rice.
Stove-top Instructions
  1. In a large pot, heat oil over medium heat and sauté the onions until soft.
  2. Add garlic and ginger, stirring until fragrant.
  3. Mix in chicken, curry powder, coconut sugar, soy sauce, and chili. Cook until chicken is well-coated and begins to brown.
  4. Stir in the coconut milk and lime juice, bringing to a simmer. Cover and cook on low for 20-25 minutes until chicken is tender.
  5. Finish with cilantro and basil before serving over rice.

Notes

For added nutrition, toss in some frozen or fresh vegetables during cooking. Feel free to adjust the seasoning for your taste; every palate is different.